Introduction: Quick and Healthy Fresh Tomato Spaghetti

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A personal family favourite, this quick tomato spaghetti recipe uses only fresh ingredients to make a delicious sauce. No jars here!!!


Serves 2

  • 1/2 Onion, finely diced
  • 2 x Large Garlic Cloves, peeled and minced
  • 325g (2 + 1/4 Cups) Cherry Tomatoes, quartered *
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • 1 tbsp Balsamic Vinegar
  • 150g (5.3 oz) Dried Spaghetti

Essential Equipment

  • Chopping Board
  • Sharp Knife
  • Saucepan
  • Frying Pan
  • Wooden Spatula (or similar)

*you can use baby plum tomatoes too

Step 1: Fry the Onion

Heat the oil in a frying pan, once hot, add the onion and some salt & pepper. Cook for about 5 mins until translucent.

Step 2: Add the Garlic

Add the garlic and cook until fragrant (about 1 min).

Step 3: Tasty Tomatoes

Next add the tomatoes, balsamic vinegar, lots of salt & pepper and stir well with a wooden spatula.

Step 4: Cook the Spaghetti

Meanwhile, cook the spaghetti in a saucepan according to the packet instructions. (Don't forget to salt the water!)

Step 5: Back to the Sauce

Continue cooking the tomatoes while the pasta cooks. Stir constantly whilst crushing the tomatoes with your spatula until they break down.

Step 6: Add the Pasta Water

Drain the pasta but reserve the water! Gradually add 120 – 150ml (1/2 Cup – 2/3 Cup) of the pasta water into the tomatoes.

Stir well after each addition. It should end up a silky but chunky tomato sauce.

Step 7: Bring It All Together

Add the cooked spaghetti to the pan and stir through so it's nicely coated in the sauce. Serve immediately.

Step 8: Tadah!

Swirl onto plates and serve immediately. You can scatter with fresh parsley and have some garlic bread too if you fancy it!

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